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The BEST Healthy Cranberry Gelatin Recipe

You can eat this hot or make into a tasty, cool gelatin. You may want to double or triple this recipe depending on how many you're feeding.
Servings: 3 cups
Author: Kelly the Kitchen Kop

Ingredients

  • 1 small bag organic cranberries, 12 ounces or so — I found them in the produce section at the store
  • 3/4 cup real maple syrup. you may want to start with less and see if it's sweet enough for you — this doesn't have to be exact, but if it's not enough, it'll be too tart, just try it and see.
  • 1 cup organic orange juice--look for one without preservatives or other icky ingredients, fresh squeezed would be great! (Don't have OJ? You can also use the juice of two lemons with enough water to make 1 cup, but taste-test, you may need more syrup.)
  • 1/2 cup water
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 2.5 Tablespoons gelatin <--click that link for my favorite kind from grass-fed cows (use code KOP for a discount)
  • 1/2 cup HOT water

Instructions

  • In a medium-sized saucepan over medium heat, add everything but the gelatin and the last 1/2 cup of hot water.  Simmer with a light boil for 20 minutes or so, until cranberries break up and it begins to look like cranberry sauce.
  • While it's simmering, in a separate bowl mix the hot water and gelatin together with a whisk, and then stir it into the cranberries.  (If lumps form, pour the water/gelatin mixture through a strainer into the pan of cranberries, but if your water is hot and you whisk quickly, it should be fine.)
  • NOTE that if you want your cranberry gelatin totally smooth you can strain it with a mesh strainer, but I like the little bits of tart cranberry fruit in there and don't mind the seeds. I also like to leave the whole fruit in there for the fiber and more antioxidants.

Notes

Note that none of these ingredients need to be exact, it's a flexible recipe!
I like to eat it while it's hot, but after you refrigerate it sets up nicely and forms a beautiful cranberry gelatin.  It keeps well in the fridge so it's a great make-ahead dish for Thanksgiving or Christmas!